Raw materials: 1/2 vanilla pod, 160ml milk, 2 egg yolks, 80g white sugar, 200ml light cream

Method:

1. Vanilla Cut the pod into two pieces, scrape off the vanilla seeds with a sharp knife, and add the pod into the milk.

2. Turn on a simmer, heat the milk until it boils, immediately close and cover tightly, and simmer for ten minutes. Let the fragrance of the vanilla fully melt into the milk.

3. Put the egg yolks and white sugar in the basin and stir quickly until it is close to milky white consistency.

4. Slowly and in small amounts add the stewed milk into the egg yolk liquid in the third step, and stir quickly with another hand-held egg beater to prevent the continued high-temperature milk from turning the egg paste into Egg flowers.

5. After completely mixing the milk and egg yolk liquid, pour it back into the pot, heat it over low heat, and while heating, keep scraping the bottom and stirring to prevent sticking to the pot.

6. When the milk paste is cooked to about 83 degrees, turn off the heat. If you don't have a thermometer, you can check it this way: After coating the spoon with milk paste, use your fingers to find a mark on the spoon that won't fade away, then turn off the heat.

7. Put it into a clean large basin, cool it with cold water, cool it, and put it in the refrigerator for about 3 hours.

8. Beat the light cream into seven portions with cold water.

9. Mix evenly with the frozen British sauce and pour it into an ice cream machine that has been refrigerated for 12-17 hours.

10. After mixing for 20 minutes, put it into a sealed jar and refrigerate it in the refrigerator.

Tips

1. The whole process of making vanilla ice cream is complete. When eating, take out the ice cream, steam it at room temperature until soft, and then eat it for a stronger taste.

2. The purpose of using an ice cream machine is to allow more and more air to enter the ice cream paste while the ice cream machine is fully cooling and mixing, so as to increase the volume of the ice cream. It is becoming more and more fluffy, making the ice cream made at home closer to or even surpassing the smooth taste of the cold drink shop. (The ice cream that has just been mixed with an ice cream machine can actually be consumed immediately. The taste is very similar to KFC’s strawberry milkshake~~)

3. Don’t worry if you don’t have an ice cream machine. After mixing the British sauce and the whipped cream, take it out every 2 hours during the refrigeration process and stir it once with a spoon (or beat it thoroughly with a whisk) and stir it about 4 times a day. (If you don’t mix it halfway, or don’t mix it with an ice cream machine, the ice cream will be very solid and a bit hard, and you will have a lot of ice residue in your mouth and the taste will be very bad~)

4. Refrigerator freezer environment The temperature should be adjusted to a minimum. The lower the refrigeration temperature, the better the taste of the milk tea will be.